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Bittersweet Chocolate and Coconut Milk Rounds with Extra-Virgin Olive Oil, Rosemary, and Salt

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Bittersweet Chocolate and Coconut Milk Rounds with Extra-Virgin Olive Oil, Rosemary, and Salt
Aurelie Jouan

Bittersweet Chocolate and Coconut Milk Rounds with Extra-Virgin Olive Oil, Rosemary, and Salt

An easy dessert that’s perfect for passing at parties. Balance super sweet coconut-chocolate rounds with a bit of grassy, earthy olive oil, woody rosemary, and flaky fleur de sel. Recipe courtesy of Chef Alessandro Gargani.

Notes

You can substitute coconut You can substitute coconut milk with 3½ ounces coconut milk powder and 1⅔ cup watermilk with 3½ ounces coconut milk powder and 1⅔ cup water

Ingredients

For the chocolate:

  • 12 cupcake wrappers
  • 1 Pound bittersweet chocolate, chopped
  • 1 Cup coconut milk

To serve:

  • Extra-virgin olive oil
  • 1 Tablespoon finely chopped rosemary
  • Fleur de sel (flaky sea salt)
  • Fresh sprigs rosemary

Directions

For the chocolate:

Line the cups of a muffin tin with the cupcake wrappers.

In a double boiler set over medium-low heat, melt the chocolate together with the coconut milk, stirring constantly. Remove the bowl from the heat, and set aside.

Beat the chocolate mixture with a hand whisk for 5 minutes. Pour the chocolate filling into the muffin tins. Then refrigerate until chocolate is completely set (about 2 hours).

To serve:

Unmold the chocolate onto individual serving plates, and discard the paper. Drizzle the chocolates with the oil and sprinkle with the salt and rosemary. Garnish with a fresh sprig of rosemary.